The Creamiest Chicken & Spinach Curry | Easy One Pot Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

Marinate chicken drumsticks with 1 teaspoon ground turmeric, 1 teaspoon chili powder, 1 teaspoon salt, and 1 tablespoon oil; mix and refrigerate for at least 30 minutes.

Heat 1 cup cooking oil in a large pan until hot.

Add marinated chicken to the hot oil and fry for about 10 minutes, flipping after 5 minutes until browned.

Remove chicken from the pan and set aside.

Add 4 tablespoons of ghee to the pan over high heat.

Add 1 bay leaf, 4 cardamom pods, and 1 cinnamon stick to the ghee; cook until fragrant.

Add 2 tablespoons minced garlic, 1 tablespoon minced ginger, and 4 to 6 chopped green chilies; sauté for 3-4 minutes.

Add 1 and 1/2 diced onions and 1 and 1/2 teaspoons cooking salt; mix and cook until onions are translucent.

Drizzle in about 1/2 cup of water to deglaze the pan, scraping up any stuck bits.

Once the water evaporates, add 1/2 teaspoon ground turmeric, 2 teaspoons ground coriander, 1 teaspoon ground cumin, and 2 teaspoons chili powder; mix well.

Add 1 tablespoon tomato puri and another 1/2 cup of water; cook the masala until thickened.

Return the chicken to the pan along with its juices; cook for an additional 10-12 minutes until chicken is fully cooked.

Add organic baby spinach directly to the pan; stir until wilted.

Pour in 1 can of coconut milk; stir and cover the pan, cooking on high for 3-5 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens